Collard Greens Slaw

• 3/4 cup white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sugar
• 1 tablespoon dry mustard
• 1 tablespoon celery seeds
• 2 teaspoons sweet Hungarian paprika
• 2 large bunches collard greens (about 2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 16 cups)
• 8 cups thinly sliced Napa cabbage (about 1 medium head)
• 4 cups coarsely grated peeled carrots (about 6 large)

1. Whisk first 6 ingredients in small bowl to blend.
2. Season to taste with salt and pepper.
3. (Dressing can be made 1 day ahead.
4. Cover and refrigerate.)
5. Combine collard greens, cabbage, and carrots in very large bowl.
6. Pour dressing over; toss to coat.
7. Season generously with salt and pepper.
8. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.

white wine vinegar, extravirgin olive oil, sugar, mustard, celery seeds, sweet hungarian paprika, collard greens, cabbage, carrots

Taken from www.epicurious.com/recipes/food/views/collard-greens-slaw-108247 (may not work)